• Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain.
• Return tortellini to the same pot, off heat.
• Add 2 tbsp (4 tbsp) butter. Stir to coat.

• Meanwhile, heat a large non-stick pan over medium heat.
• Pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
• Remove chicken to a plate.
• Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) oil, then tomatoes and onions and half the chilli flakes (all for spicy). Cook, stirring occasionally, until tomatoes burst, 3-4 min.

• Add marinara sauce and garlic puree to the pan with tomatoes and onions. 
• Cook, stirring often, until sauce thickens slightly, 2-3 min. 
• Meanwhile, roughly chop spinach. 

• Add sauce, cream, spinach and reserved pasta water to the large pot with the tortellini.
• Season with salt and pepper, then stir to combine. 
• Thinly slice chicken.
• Divide tortellini between bowls.
• Top bowls with chicken. Sprinkle Parmesan cheese over top. 

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove to plate. Use the same pan to cook tomatoes and onions.

Thinly slice chicken. Top bowls with chicken.